Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • ½ cup all-purpose flour
  • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
  • 1 Tbs. white balsamic vinegar
  • Kosher salt and freshly ground black pepper
  • 2-3 Tbs. vegetable oil
  • 2 Tbs. extra-virgin olive oil
  • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
  • + 9 more ingredients
    • Kosher salt and freshly ground black pepper
    • ¼ cup buttermilk
    • 1-¾ cups sliced almonds
    • Kosher salt and freshly ground black pepper
    • ½ tsp. honey
    • 2 large eggs
    • 1 Tbs. thinly sliced fresh chives
    • 1 Tbs. sour cream
    • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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